감류(監類) 및 금속이 식용유지(食用油脂) 가열산패(加熱酸敗)에 미치는 영향 : 철, 소금 및 글루타민산나트륨을 중심으로

Abstract

[한글]

최근 국민 식생활에 있어서 기호성향의 변화로 인하여 유처리식품 소비가 급속히 증가되고 있다. 그러나 식용유의 관리유지에 대한 인식부족으로 산패된 식용유로 가공처리된 식품류의 증가가 문제시되며 산패된 식용유는 유독물질로 변화되어 섭취할 경우 생체내에서 독작용을 일으킨다.

본 연구는 튀김용으로 비교적 많이 쓰이는 대두유 옥배유 및 채종유에 대하여 이것을 보관할 때 철용기를 사용하거나 염류를 첨가할때에 산패를 측정하여 그에 대한 문제점을 발견하고 개선하기 위하여 시도되었다. 각 식용유에 대하여 보관온도 30±1℃에서의 경시

변화와 튀김용기로 많이 쓰이는 철제용기에서 실제 튀김온도인 190℃에서의 받는 영향을 조사하기 위하여 각 식용유에 Fecl^^3 6H^^2O를 1ppm농도로 첨가하여 가열시험하였고 또한 염류중에서 조미료로 많이 사용되는 monosodium glutamate(이하 M.S.G로함)와 소금을 0.1%농도로 첨가 가열하였을때 산패에 미치는 영향을 조사하여 다음과 같은 결론을 얻었다.

1) 30±1℃에서 대두유 옥배유 및 채종유의 산가는 최초 0.09, 0.23 및 0.11에서 60일후에는 0.29, 0.52 및 0.40으로 높아졌고 요오드가는 134.5, 125.3 및 119.4에서 119.1, 104.4 및 109.3으로 감소했다. 또한 thiobardituric acid value (이하 T.B.A로함)는 0.052,0.057 및 0.073에서 0.22, 0.27 및 7.29로 증가했고, 과산화물가는 2.4, 2.7 및 2.3에서 18.7, 24,4 및 25.9로 크게 증가하였으며 두유에 비하여 채종유 및 옥배유가 변화율이 비교적 컸다.

2) 190±5℃에서 10시간 가열한 결과 산가는 대두유, 옥배유 및 채종유는 각각 0.52, 0.64 및 0.47이었으나 철을 1ppm 첨가한 식용유는 가열한 결과 0.58, 0.83 및 0.55로 증가하였고 과산화물가는 대조치의 27.8, 18.6 및 18.7에서 35.2, 22.5 및 24.6으로 크게 증

가하였으며 다른 산패치에도 영향을 나타내었는데 옥배유가 영향을 많이 받았다.

3) 대두유를 190± 5℃ 10시간 가열할때 대조유의 산가가 0.52이었으나 M.S.G 0.1 %농도로 첨가한 경우 0.57로, 과산화물가는 27.8에서 39.4로 증가하였고 특히 색도는 대조유가 0.360이였는데 M.S.G 첨가유는 0.527로 증가하여 영향이 컸다. 그러나 소금 0.1%로 첨가된 대두유는 산패에 영향이 거의 없었으며 색의 변화를 오히려 억제하는것 같았다.

이상의 결과로 보아 각 식용유를 30℃로 보관하였을때 대두유보다 옥배유와 채종유의 산패가 빠르게 진행됐으며, 철은 옥배유가 많이 산패에 영향을 받았다. 대두유에 M.S.G를 첨가하여 가열하였을때 산패에 영향을 주었으나 소금은 산패에 별 영향이 없었으며 오히

려 색의 변화를 억제하는것 같아 앞으로 식용유를 가열할때에 소금의 영향에 대하여 계속 규명해야할 과제로 생각된다.

The effects of Metal and Salt on Acidification of edible oil by heat

<The effects of Iron. Salt. and Monsodium glutamate>

Hong Bum Suk

Department of Environment Science Graduate School of Health Science

and Management Yonsei University

(Directed by Professor, Kwon Sook Pyo, Ph.D.)

Recently, because of the change of food taste the consumption of deep fat frying

has been increasing in national dietary life . However it is very problematic that

deep fat frying used acidificated oil is increasing by deficient recognifion. It

has been discussed that intake of acidificated oil has carcinogenic property.

This study shows the effects of monosodium glutamate and Sodium chloride which

using as seasonings and Iron the material of frying pan on acidification in 190℃.

1) Under the intercept of daylight at 30℃, values of soybean oil, corn oil and

rapeseed oil were increased from 0.09, 0.23 and 0.11 to 0.29,0.52 and 0.42 after 60

days respectively. In the same condition iodine values were decreased from 134.5,

125.3 and 119.4 to 119 1, 104.4 and 109.3. T.B.A. values were increased from 0.052,

0.057 and 0.073 to 0.22, 0.27 and 0.29. Particularly perioxide values(P.0.V.) were

increased significantly in the same period. Increased rate of each value of corn

oil and rapeseed oil was greater than soybean oil after 60 days.

2) Under the condition of heat (190±6℃) and 1 ppm of Fe in edible oil, acid

values of soybean oil, corn oil, and rapeseed oil were increased from 0.52, 0.64,

0.47, to 0.58, 0.83, 0.55 respectively after 10 hrs. P.0.V. were increased from

27.8, 18.6 and 19.7 to 35.2, 22.5 and 24.6. Fe had an accelarating acidifiable

effect on edible oil, especially corn oil was susceptible.

3) Under the condition of heat (190 ± 5℃) find 0.1% of monosodium glute mate

added to soybean oil, acid value has changed from 0.52 to 0.57 after 10 hrs and

P.0.V were increased from 27.8 to 29.4 and from 27.8 to 39.4. Especially the

absorption value was increased from 0.36 to 0.527 and the change of color has been

greatly altered. In the same condition with 0.1% salt the accelerating effect on

acidification and color change could not be observed and seemed to be suppressed.

It is considerable that the effect of salt has to be studied continuously.

4) In conclusion the acidification of edible oil had been progressed even under

30℃ during 60 days and had been accelated by adding 0.l% monosodium glute mate

under heat condition after 10 hrs; however, 0.1% salt could not affect the

accelation of acidification.

5) As the hygienic standard values of edible oils in national alimentary codex

are not adequet to scan acidified oil, the criteria should be amended to practical

quality of fresh edible oil.

[영문]

Recently, because of the change of food taste the consumption of deep fat frying has been increasing in national dietary life . However it is very problematic that deep fat frying used acidificated oil is increasing by deficient recognifion. It

has been discussed that intake of acidificated oil has carcinogenic property.

This study shows the effects of monosodium glutamate and Sodium chloride which using as seasonings and Iron the material of frying pan on acidification in 190℃.

1) Under the intercept of daylight at 30℃, values of soybean oil, corn oil and rapeseed oil were increased from 0.09, 0.23 and 0.11 to 0.29,0.52 and 0.42 after 60 days respectively. In the same condition iodine values were decreased from 134.5, 125.3 and 119.4 to 119 1, 104.4 and 109.3. T.B.A. values were increased from 0.052, 0.057 and 0.073 to 0.22, 0.27 and 0.29. Particularly perioxide values(P.0.V.) were increased significantly in the same period. Increased rate of each value of corn oil and rapeseed oil was greater than soybean oil after 60 days.

2) Under the condition of heat (190±6℃) and 1 ppm of Fe in edible oil, acid values of soybean oil, corn oil, and rapeseed oil were increased from 0.52, 0.64, 0.47, to 0.58, 0.83, 0.55 respectively after 10 hrs. P.0.V. were increased from 27.8, 18.6 and 19.7 to 35.2, 22.5 and 24.6. Fe had an accelarating acidifiable effect on edible oil, especially corn oil was susceptible.

3) Under the condition of heat (190 ± 5℃) find 0.1% of monosodium glute mate added to soybean oil, acid value has changed from 0.52 to 0.57 after 10 hrs and P.0.V were increased from 27.8 to 29.4 and from 27.8 to 39.4. Especially the absorption value was increased from 0.36 to 0.527 and the change of color has been greatly altered. In the same condition with 0.1% salt the accelerating effect on acidification and color change could not be observed and seemed to be suppressed.

It is considerable that the effect of salt has to be studied continuously.

4) In conclusion the acidification of edible oil had been progressed even under 30℃ during 60 days and had been accelated by adding 0.l% monosodium glute mate under heat condition after 10 hrs; however, 0.1% salt could not affect the accelation of acidification.

5) As the hygienic standard values of edible oils in national alimentary codex are not adequet to scan acidified oil, the criteria should be amended to practical quality of fresh edible oil.